Apart from vegetables, fruits, and proteins, eating more whole grains is an important component for an overall healthy diet. Whole-grains are made up of the entire grain kernel consisting of the bran, germ and endosperm. Thus, they provide more proteins, fiber, vitamins and minerals than those of refined grains. Some of the common whole grains products are brown rice, millet, buckwheat, quinoa, rolled...

Beside apples, oranges are the most common imported fruit that my mom usually used to buy for the family when I was a child. But, I disliked oranges then, as more often than not they weren’t sweet but rather sour. I thought I was the only one who had this bias against oranges until I discovered that my hubby also disliked oranges. Maybe, we might also have influenced our son who also didn’t show much interest...

My son doesn’t like rice so much. What upsets me is that he always quick to finish eating his dishes but takes his time to labour over his rice even though I only gave him six to seven spoonfuls. His usual excuse is he is already full. To circumvent such an unhealthy habit, I only allow him to have two third of his allocated dishes to be finished with the rice. If he finishes, he gets the rest. He...

I would like to thank my friend EC and Kwong Wah Yit Poh (KWYP) (光华日报) for inviting me to be one of their food panelists in the daily recipe column. Founded in Penang, KWYP is the oldest Chinese newspaper in Malaysia with the largest readership in the northern region. I feel so honoured to receive this invitation as it was my favourite childhood newspaper.
From 13 June onwards until end of August...

Porridge/ congee is a common substitute for rice among the Chinese. It is a preferred meal especially during hot weather or when a person’s body is heaty. It can be cooked in cooking pot, rice cooker, crock pot, slow cooker, claypot or pressured cooker. When my son was younger, I like to cook porridge using a slow-cooker. Although it took a longer time, the texture of the porridge is smoother and more...

I always love to admire those beautiful sushi rolls posted by other food bloggers but have never attempt to make it myself. Until recently, when my son started to crave for Japanese food especially sushi, I decided to give it a try. It took me quite a while to learn the “theory” before proceeding to the “practical”. As compared to baking, the risk of “disaster” is definitely lesser. No matter...

This egg roll is not a pre-planned dish. The idea came to me when I was cooking lunch for both my son and myself on one Saturday afternoon when my hubby was away for his overseas trip. Basically, I just combined some ingredients from my cooked dishes and followed the method in this post. (If you can read chinese, refer to this site). Thus, I didn’t have the exact measurement. You may need to use your own...

My weekends are always tied up with the routine “once-a-week” groceries shopping. Last Sunday was even busier. After all the housework and cooking, we have to rush for an appointment. Due to time constraints, I just snapped some quick shots of my chicken rice directly from the claypot. Later on, I only realized that my cooked rice had been fully covered by the ingredients. As we had started eating, I had...

This afternoon, I had created a very “fusion” combo for my son and myself.
=> Cabbage omelettes + sesame seeds rice balls + stir-fried mushrooms.
(However, my son who is a fan of soup, after finishing his meals, said “Mummy, where is today’s soup?” :-[ )
This lunch combo is also great to use as a bento set. Recipes for cabbage omelette rolls and sesame seeds rice ball are adapted and modified from...

The 2 key differences between cooking yam rice and cooking pumpkin rice are that you need to pre-fry the yam cubes and add the yam when the rice is boiling. Thanks to the mommy who had recommended me this wonderful recipe!
Below is a modified version of my yam rice (ingredients are quite similar to pumpkin rice):
Ingredients:
120g rice (2 persons) – rinse and soak for 15 mins
200g yam (cut into 1cm x...